Almost all types of freshwater fish can be frying. Sea fish is significantly different not only by the method of cutting, but also preparation. Some marine inhabitants after frying become hard and tasteless. But herring and mackerel are universal types of sea fish, from which can be prepared canned, soups and subject to any methods of thermal processing.
1
How to fry to the scumbers? To begin with, it must be divided into portion pieces. This can be done in two ways:
cutting across the ridge;
severed on the fillet pieces.
2
The first method is suitable for cooking fish in tomato. To do this wash the scumbers and remove the fins and the tail. In most cases, this marine inhabitant is already sold without head and indoors, so it is not necessary to clean it. If there is a black film inside the abdomen, scrub it with a knife. After that, cut the scumbers across the ridge into pieces, 4-5 minutes long. Swells pieces and cut them into flour. Fry to a golden crust.
3
Now you need to cook sauce. Clean the onions from the husk, and sweet bell pepper from the fruits and seeds. Cut onions with small cubes, and pepper with thin stripes. Sattail on a large grater carrot and fry all the vegetables on sunflower oil until ready. At the end of the frying, add a tablespoon of flour and 2 tablespoons of tomato paste. A little pace ingredients with vegetables and pour 1 cup of water. Boil sauce until thickening, add spices, salt and sugar. Fold a fried fish into a ceramic or enameled ass and pour the sauce. Place the saucepan in the oven for 15 minutes. This dish is perfectly combined with potato mashed potatoes.
4
Mackerel fillet is best frying in a grain. To do this, purchase fillets or with a sharp knife separated it from the bones. To make a klyar, mix 2 eggs and ½ cup flour. Pour the tablespoon of milk, spray and pepper. Pour vegetable oil on the pan and warm it up. On the hot frying pan, lay the pieces of mackerel, pre-dipped in the grain. Fry to a golden crust. Serve fish with sour cream sauce or lemon juice.
5
Several tips for making mackerel:
No need to completely defrost fish, it should be slightly frozen, it is easier to cut it.
Do not remove the skin with fish, during the frying it forms a crispy crust.
Be sure to remove the black film inside the abdomen.
Before hot, remove the tail and fins. They during boiling in oil do not become crispy, like river fish.
6
The mackerel fried in the flour is perfectly combined with a spicy mustard-based sauce. To prepare a mackerel in a sauce sauce, cut the fish to the portion pieces, fry on a hot pan, pre-halting pieces in flour. For cooking sauce, fry the bow with a tablespoon of flour on cream oil. Pour into the mixture whipped egg yolks with Dijon mustard, salt and pepper. Remove the frying pan from the fire and mix the sauce to thickening. Do not allow the formation of lumps. Fill fish cooked sauce.
Do not be afraid to experiment. During the long-term preparation of fish, the fish becomes soft, so it can be used for salads.
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